heritageradionetwork:

This week on Cutting the Curd, Diane interviews Tenaya Darlington, author of DiBruno’s House of Cheese. Tenaya talks about her writing and processes, as well as how she came up with 170 great cheeses to include in the book. This program has been sponsored byConsider Bardwell Farm. Today’s music provided by The California Honeydrops.
CLICK HERE FOR FULL EPISODE:
"We liked the idea of giving 1 line of personality to the cheeses, so that if you were standing around looking at this book, you could visualize the cheese in an instant." [26:15]

—Tenaya Darlington on Cutting the Curd

heritageradionetwork:

This week on Cutting the Curd, Diane interviews Tenaya Darlington, author of DiBruno’s House of Cheese. Tenaya talks about her writing and processes, as well as how she came up with 170 great cheeses to include in the book. This program has been sponsored byConsider Bardwell Farm. Today’s music provided by The California Honeydrops.

CLICK HERE FOR FULL EPISODE:

"We liked the idea of giving 1 line of personality to the cheeses, so that if you were standing around looking at this book, you could visualize the cheese in an instant." [26:15]

—Tenaya Darlington on Cutting the Curd

Coming up next:

Caramel Cashew Linzer

sundried tomato masa muffins

Sift:
One c masa harina w/
3/4 tsp baking powder

Add:
3 Tbsp Bob’s Red Mill 10-grain
hot cereal

Preheat oven to 350‰

Make a well.
Crack in an egg.
Spoon in 3/4 c full fat plain Greek yogurt

Plop in about a 1/2 c of sundried tomato pesto (i made mine with raw sunflower seeds, fresh oregano, scallion, red pepper flake and olive oil, S&P)

Drizzle in some olive oil.

Fold until just incorporated.

Moisten a muffin pan.

Gently press into cups and bake until golden brown, roughly 17 minutes.

Sprinkle with some paprika, dammit!


 !

“Waste is the fuel of contradiction, and contradiction activates the economy, and an active economy creates more waste.”
— Haruki Murakami

sun beet SPRITZ

Beet Ginger Soup

1 large golden beet, roasted and peeled

1/2 a parsnip, sliced

2 gloves of garlic, minced i guess

2 inches of ginger, chopped

slice up a shallot

two cups of homemade coconut milk

1 vegan bouillon

a knob of turmeric

1 cup of water

grey salt & paprika

cook together in a pan & purée

add the juice of one lemon

don’t spill it all over your kitchen counter.

I’m about to treat these chanterelles with respect.

O autumn Frittata

Shred both

One medium white sweet potato
A knob of butternut squash @2c

skillet fry, stirring occasionally
Add a tsp of coarse salt
a dash of cinnamon

Beat two eggs
Add a touch of liquid (a milk)
Pour and swirl pan to coat veg

Add dollops of ripe goat cheese
Cracked pepper
Roasted pearl onions

Broil for a few minutes until perf

Add roasted sunchokes &
plum-fig salad
to your plate

Forget ground pistachios (doh!)

Text recipe. Make again.